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Recipe Summary

prep:
30 mins
process:
10 mins
total:
40 mins
Yield:
4 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, water, and salt in a large saucepan and bring to a boil. While the brine heats, prepare 4 pint canning jars. Wash and trim the beans so that they're about 1/2-inch shorter than the jars. Divide the dill seed and garlic among the prepared jars. Pack the beans in the jars, leaving 1/2-inch clearance between the tops of the beans and the rim of the jar. Use a flat plastic spatula to press the beans away from the sides of the jar to fit all the beans in the jars.

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  • Slowly pour the hot brine over the beans, again leaving 1/2-inch headspace. Discard any extra brine.

  • Wipe the rims to remove any spices or droplets of brine, apply the lids and rings and process in a boiling water canner for 10 minutes. When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Let these pickles cure for at least 2 weeks before eating.

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